Roast Lamb Kebabs

Are you one of those chumps who thinks that roasts should be solely relegated to the chilly winter months?

2 hours prep

30 minutes cook

Serves 2

Hugh Woodward

Ingredients

3 sprigsrosemary

3 clovesgarlic, sliced

3 anchovies

1lemon

flaked sea salt

1 tsp sherry vinegar

150mlolive oil

600glamb leg, diced

500gMaris Piper potatoes, peeled and cut into chips

100mlolive oil

80gfresh mint, finely chopped

3 tbspcaster sugar

1 tbspred wine vinegar

1 tbspwater

Well, pay attention. Roasts are pan seasonal! Roast potatoes are really just chips in a different form! Your favourite meal can be enjoyed in the summer too! This recipe takes the classic British flavours of roast lamb and turns it into some delicious little kebabs.

Method

Use a mortar and pestle (or food processor if you're short on time) and blitz the rosemary, garlic and anchovies to a paste, then slowly add the lemon, salt, vinegar and olive oil until you have a smooth marinade.

Add the diced lamb leg and mix into the marinade. Cover and place in the fridge for at least an hour and a half.

Fire up the BBQ. If you are using charcoal it will be very hot before it cools down to white coals which are good for the kebabs. This hot period is perfect for cooking the potatoes.

Pre boil the potatoes. Get a cast iron pan (no wooden or plastic handles please!) and place it over the heat with the olive oil.

Fry the potatoes until they are super golden and delicious. Toss them with salt.

Whisk the mint with the sugar, vinegar and water to make a rough sauce.

Skewer the lamb pieces and grill over the coals. Serve with the chips and mint sauce, plus any other roast bits you might be missing.